The nest

Instructions

• Cook the spaghetti, drain them and let them cool down under the water
• Dry spaghetti
• Half fill a saucepan with oil and FRY
• To help you understand when the oil is very hot, throw in a pinch of flour, if it makes the bubbles then is ready
• ATTENTION! This step is very fragile and care must be taken not to burn
• Put on hand ten spaghetti, line them up and compatatteli well in width
• Wrap them gently on a small cookie cutters
• Stretch it well with kitchen tongs and dip it in hot oil
• When you see that the noodles begin to turn brown remove them from the oil and always GENTLY (perhaps use a cloth so as not to burn), sfilateli from cookie cutters.
• For the first it will take a minute, for others just a few seconds
• When you're done with all the noodles onto the cream cheese
• Whisk together the cheese (if you opted for a brie, first you have to melt it with a drop of milk in a saucepan) with milk and parsley
• Now another complicated step.
• The operation itself is very simple, but the success is really difficult, so if there is the first time do not despair.
• A pot filled with water and simmer over medium heat with vinegar (this ingredient will help your egg compacted well)
• No water must boil, simmer at most.
• Break the egg gently and pour into a small bowl
• With a ladle turn the water vigorously, must form a reel
• Just formed the reel, always gently pour the egg in the middle of it and wait for about a minute, even a few seconds before.
• With a slotted spoon, take the egg, taking care not to break it. If you think that white is still too fluid or so light you see the red, put it again in water
• Drain the egg, salt and pepper
• We pass to the Assembly. First put the nest of spaghetti in the center of the dish (if you want you can create a salty/bitter with a black olive paste), then placed inside the egg and finally our cream cheese and Arugula.
• Ultimate with a Basil leaf (if you want fried)